Made With
Sweet Dinner Potato RollsIngredients
Chicken and Waffle Sliders:
12 Martin’s Sweet Dinner Potato Rolls
2 Large Eggs
½ Cup Milk
Maple Syrup, for serving
Powdered Sugar, for serving
Chicken:
6 Boneless Skinless Chicken Breasts Cutlets
Vegetable Oil, for frying
Marinade:
1 Cup Buttermilk
1 Teaspoon Salt
1 Teaspoon Pepper
Breading:
1 ¾ Cup All Purpose Flour
2 Teaspoons Paprika
1 Teaspoon Baking Powder
1 Teaspoon Salt
¼ Teaspoon Black Pepper
Serves: 6
Directions
Step 1
For marinade, add buttermilk, salt, and pepper in a medium sized mixing bowl. Stir to combine. Add chicken and stir to evenly coat. Cover and allow to marinate in the fridge for a minimum of 4 hours.
Step 2
To make dredge, add flour, paprika, baking powder, salt, and black pepper to a shallow dish. Dredge each chicken breast through the flour mixture making sure each one is completely coated. Place aside.
Step 3
Heat 3-4 cups oil to 350°F in a deep fryer, or heavy bottom pan. Place breasts slowly into oil. Fry one at a time for three to four minutes per side or until golden brown. The internal temperature of the chicken should reach 165°F. Carefully remove.
Step 4
Preheat waffle iron. Whisk 2 eggs with ½ cup milk. Dip dinner roll in egg mixture until all sides are coated but not completely soaked through. Place coated dinner roll on waffle iron (if doing more than one at a time, make sure that they are not touching.) Close waffle iron tightly; grill dinner roll until golden brown. Repeat until all 12 rolls are waffled.
Step 5
Build each chicken and waffle slider by layering a fried chicken piece between two waffled Dinner Rolls. Drizzle with maple syrup and powdered sugar.
Step 6
Enjoy!
